This is a thick and rich soup, perfect for winter. It also makes a great starter for a dinner party; just serve it in small portions as it is quite rich. The truffle oil makes this soup even more luxurious, but you can easily leave this out. You can also use less cream if you prefer a lighter soup.

Ingredients

50g butter

3 large leeks

2 white onions, chopped

3 large potatoes, cubed

2 sticks celery, chopped

1 litre chicken stock

200ml single cream

½ tsp truffle oil (optional)

salt & pepper

Method

Remove the green portion of the leeks and wash thoroughly. Slice the white part of the leeks.

Heat the butter in a large saucepan and add the sliced leeks, along with the potatoes and celery. Add a good pinch of salt and cover the saucepan. Cook on a low heat for 10 minutes until the vegetables have softened completely.

Add the chicken stock and whizz using a stick blender. Simmer gently for 5 minutes then stir through the truffle oil and cream. Season to taste with salt and plenty of freshly-ground black pepper. Garnish with a drop of truffle oil or a blob of cream and some finely chopped chives.

Another Indian snack/starter, which I’m a little obsessed with of late. Chunks of chicken are marinated in yoghurt and spices, then roasted quickly in a hot oven. Not as good as those produced by the tandoor, but they taste great. Just like the Seekh Kebab, you could add some red food colouring for that authentic Indian restaurant vibe but it’s not necessary.

This is my new Christmas stuffing recipe, which I adapted from a recipe in GoodFood magazine. Mix sausage meat, herbs, breadcrumbs and chopped chestnuts, then form into patties. Wrap the patties in bacon and roast alongside your spuds. I like this method because the turkey/chicken does not take as long to cook, resulting in moister meat.

Ingredients

200g good-quality sausage meat

100g white breadcrumbs

1 tsp sage, finely chopped

1 tsp parsley, finely chopped

½ tsp rosemary, finely chopped

50g chestnuts, coarsely chopped

1 egg

1 apple

salt & pepper

8 slices streaky bacon

8 sage leaves

Method

In a mixing bowl, combine the sausagemeat, breadcrumbs, apple, herbs, chestnuts and egg.

Remove the core and skin from the apple and grate into the mixing bowl.

Season with black pepper and a little salt (remember that your sausagemeat will already be well seasoned). Mix well with your hands.

Form into 8 patties and wrap each patty with a slice of streaky bacon, tucking a sage leaf under the bacon.

Place on a baking sheet (or alongside your roast potatoes) and roast at 180°C for 45 minutes.